Best Easy Ham Bake Cooking For Recipes

NOT SO SWEET BAKED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange ham fat-side up in a large baking dish.
• Pour chicken broth over ham.
• Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes.
• Discard broth before slicing and serving ham.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

EASY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
• Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.

EASY HAM BAKE

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large microwavable bowl, mix broccoli, soups, 1 cup milk and the ham. Microwave on High 5 minutes, stirring after 3 minutes. Pour into baking dish.
• In medium bowl, stir Bisquick® mix and 1 1/2 cups milk until blended. Pour evenly over soup mixture.
• Bake uncovered 25 to 30 minutes or until light golden brown. Let stand 5 minutes before serving.

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

OLD-FASHIONED BAKED HAM

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set aside. Place ham in a baking dish. Bake at 350° for 30 minutes., In a small bowl, combine the brown sugar, mustard, cloves, vinegar and reserved pineapple juice. Score top of ham. Place pineapple slices and cherries over ham; spoon glaze over top. , Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

CLASSIC GLAZED HAM

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.